Ingredients for Caraway Dill Bread
- 1 cup warm water
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- 1 tablespoon sugar
- 1 teaspoon salt
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- 1 tablespoon caraway seeds
- 2 tablespoons chopped fresh dill
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- 2 ¼ teaspoons active dry yeast
- 2 tablespoons olive oil
- 3 ½ cups all-purpose flour
- 1 cup whole wheat flour
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How to Make Caraway Dill Bread
- Preheat your oven to 375°F (190°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, combine 1 cup warm water (105-115°F), 2 ¼ teaspoons active dry yeast, and 1 tablespoon sugar. Let stand for 5-10 minutes until foamy.
- Add 2 tablespoons olive oil, 1 teaspoon salt, 1 tablespoon caraway seeds, and 2 tablespoons chopped fresh dill to the yeast mixture. Stir to combine.
- Gradually add 3 ½ cups all-purpose flour, 1 cup whole wheat flour, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add more flour if needed to prevent sticking.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in the prepared loaf pan.
- Cover the pan with plastic wrap and let rise for another 30 minutes.
- Bake for 50-60 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
102 g
Sugar
119g
Fat
39g
Carbs
75g
